Gratinated vegetable pan with feta cheese

Name: Gratinated vegetable pan with feta cheese
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1/2 Vegetable onion (approx. 200 g); 3 Courgettes (about 150 g each); 2 Aubergines (approx. 250 g each); 500 g Tomatoes; 3-4 Tbsp Olive oil; 1 Branch rosemary; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 150 g Sheep's cheese; 100 g medieval Gouda cheese; 7-10 Tbsp Rosemary

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1/2 Vegetable onion (approx. 200 g)
3 Courgettes (about 150 g each)
2 Aubergines (approx. 250 g each)
500 g Tomatoes
3-4 Tbsp Olive oil
1 Branch rosemary
7-10 Tbsp Salt
7-10 Tbsp Pepper
150 g Sheep's cheese
100 g medieval Gouda cheese
7-10 Tbsp Rosemary

Directions

1
Peel the onion and cut into thin slices. Clean, wash and slice the zucchini and eggplants. Wash, clean and cut the tomatoes into eighths. Heat the oil in a pan and fry the onion in it for about 1 minute. Add the zucchini and eggplants and fry for 4-5 minutes over medium heat, turning. Add the tomatoes about 1 minute before the end of the cooking time and let them braise. Wash the rosemary, dab dry and pluck the needles from the twig.
2
Add just before the end of the cooking time. Season with salt and pepper. Crumble the feta cheese, grate the Gouda finely. Spread both over the vegetables. Gratinate in the preheated oven (electric cooker: 200 °C/ electric cooker: level 3) for 15-20 minutes. Serve garnished with rosemary as desired